I picked up some at the local Sam's in Dothan, Alabama and was stunned. I went in for the two pack of Belgiosio Fresh Moz and they were out, so I picked up a two pack of the Formaggio. The cheese melted incredibly well just broken up like a fresh Moz but did not cook out nearly as wet. I would say the texture is somewhere between a whole milk moz and a fresh moz. The string when melted could be measured in the miles.

I don't know about the availability in other parts of the country but the website lists Winn Dixie as a retailer, I'll be checking on that today. I don't know if the Sam's product is any different than shown on the website above or sold elswhere but the labeling was slightly different than on the website.

Formaggio is available In my area (Albany, NY) in many outlets including most of the bigger grocery stores. The cheeses is made in NYS, and as you said it is a little drier then BelGiosio and many others. I don't find it to be any tastier then others, but then again I'm not overly impressed by any of the cryovac packaged "fresh: mozzarellas.

I understand your attitude toward cryo moz and agree, but, what I'm refering to, which I didn't make clear, was that the Formaggio moz could be used for a regular New York style. I wouldn't go putting it on a wood fired Margarita, and, I wanted the Belgiosio mostly for a Capeise salad, as well as, to put on my Nearlypolitan. My wife likes it...ok? She's from a Midwest family. That said, it turned my Nearlypolitan into a really good New York style... The next time I use it I plan on a classic New York thin crust pepperoni and I think it may be awesome.

Meatballs, good to see another Bama guy in the forum! Sorry to hijack I just had to say hello from Birmingham. I had a fraternity brother from Dothan, last name Waddell. His dad was a judge around that area.